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UNIVERSITY  OF  ILLINOIS 


BULLETIN  No.  139 


By  CARL  E.  LEE  and  JESSE  M.  BARNHART 


URBANA,  ILLINOIS,  OCTOBER,  1909 


SUMMARY  OF  BULLETIN  No.  139 

1.  Average  composition  of  574  samples  of  market  butter  collected  for  a 
period  of  one  year  beginning  March,  1907,  was :  Water  13.54  percent,  fat  83.20 
percent,  salt  2.25  percent,  and  casein  and  ash,  0.9  percent. 

2.  There  was  no  difference  in  composition  of  butter  caused  by  the  season 
of  the  year,  the  state  where  it  was  made,or  the  dealer  by  which  it  was  handled. 

3.  The   variation    in   composition   of   samples    of   butter   taken    from   the 
various  creameries  was  not  greater  than  the  samples  taken   from   any   single 
creamery. 

4.  Average  composition  of  sixty  samples  of  convention  butter  was :  Water 
12.54  percent,  fat  84.65  percent,  salt  1.77  percent,  and  casein  and  ash  1.02  per- 
cent. 


COMPOSITION   OF  MARKET  BUTTER 

BY 

CARL  E.  LEE,  ASSISTANT  CHIEF  DAIRY  MANUFACTURES,  AND 
JESSE  M.  BARNHART,  ASSISTANT  CHEMIST 

From  observations  of  a  general  and  specific  nature  it  is  perfectly 
evident  there  is  no  uniform  method  followed  in  making  butter.-  The 
object  then  of  this  investigation  was  to  study  the  composition  of  butter 
as  it  is  found  in  the  market,  also  to  note  the  effect  of  variation  in  mak- 
ing upon  fat,  water,  and  salt  content.  This  led  to  a  study  of  the  fac- 
tors influencing  composition  of  butter  reported  in  Bulletin  No.  137. 
Incident  to  this  study  samples  of  market  butter  were  collected  each 
month  for  a  period  of  one  year  beginning  March,  1907.  With  but  one 
exception,  these  samples  were  taken  indiscriminately  and  no  attempt 
was  made  to  always  get  them  from  the  same  factory.  Samples  col- 
lected in  this  manner  were  therefore  quite  representative  of  the  butter 
in  the  markets  of  Elgin,  Aurora,  and  Chicago  during  that  time.  Aside 
from  the  regular  samples  collected  on  the  market  a  large  number  of 
samples  were  collected  by  our  Creamery  Field  Instructor,  F.  A.  Jor- 
gensen.  This  butter  was  usually  made  under  the  instructor's  supervis- 
ion and  the  samples  taken  from  the  churn.  In  addition/ to  this  several 
samples  were  sent  to  the  station  by  creamery  operators  for  the  purpose 
of  securing  cooperative  information.  The  results  of  analyzing  such 
samples  are  not  all  reported.  Samples  collected  at  the  factory  by  the 
instructor  or  taken  by  the  buttermaker  may  or  may  not  be  fair  samples 
of  market  butter.  If  it  had  been  known  at  any  factory  that  samples 
were  to  be  taken  for  analyses,  the  usual  method  of  making  might  have 
been  altered. 

SAMPLING  THE  BUTTER 

In  sampling  the  butter  in  the  60  pound  tub,  a  trier  extending  the 
full  depth  of  the  tub  was  removed  and  the  top  one  to  two  inches  of  the 
plug  replaced.  All  of  the  free  water  appearing  on  the  surface  of  the 
butter  removed,  was  collected  with  the  samples.  This  is  shown  in 
Bulletin  No.  137  to  be  an  accurate  method  of  sampling  market  butter. 


441 


442 


BULLETIN  No.  139 


[October, 


TABLE  1.    AVERAGE  COMPOSITION  OF  574  SAMPLES  OF  MARKET  BUTTER  SAMPLES 
COLLECTED  EACH  MONTH  FOR  A  PERIOD  OF  ONE  YEAR 


Percei 

it 

"\lf          4-l~ 

TVT                           1 

collected 

each  month 

Water 

Fat 

Salt 

Casein  and 
ash 

March 

47 

13.59 

82.73 

April 
May 

49 
49 

12.94 
13.48 

83.34 
82.97 

June 

49 

13.23 

83.58 

July 

-     40 

13.92 

82.83 

August 

37 

13.64 

83.57 

September 

54 

13.31 

83.64 

2.33 

6.74 

October 

49 

14.05 

82.73 

2.36 

0.85 

November 

50 

13.31 

83.53 

2.34 

0.82 

December 

41 

13.35 

83.56 

2.09 

0.94 

January 

53 

14.16 

82.59 

2.25 

0.99 

February 

56 

13.54 

83.29 

2.14 

1.04 

Average  ..  .  . 

13.54 

83.20 

2.2"5 

0.90 

The  above  Table  shows  a  uniform  composition  thruout  the  year. 
The  highest  average  water  content  for  one  month  was  14.16  percent 
occurring  during  the  month  of  January  and  the  lowest  was  12.94  per- 
cent in  April. 

Over  three-fourths  of  all  the  samples  were  taken  at  Aurora  from 
butter  made  by  creameries  located  in  Illinois,  Iowa,  Minnesota,  and 
Wisconsin,  and  shipped  to  the  'Aurora  market.  This  gave  an  oppor- 
tunity to  compare  the  product  from  the  leading  butter  states.  The 
results  obtained  by  analyzing  these  samples  are  presented  in  the  fol- 
lowing table?. 


1909] 


COMPOSITION  OF  MARKET  BUTTER 


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BULLETIN  No.  139 
TABLE  3.     SUMMARY  OF  TABLE  2. 


[October, 


Illi- 
nois 

Wis- 
consin 

Minne- 
sota 

Iowa 

Location 
unknown 

Number  of  samples  
Average  percent  water  .  . 
Highest 
Lowest         " 

65 
13.67 
19.03 
11.22 

103 
13.28 
20.83 
9.88 

131 
13.05 
17.65 
6.40 

109 
14.17 
17.62 
10.80 

15 
12.73 
15.04 
11.21 

Number  of  samples  
Average  percent  fat  
Highest  ' 

65 
83.04 
86  41 

103 
83.49 
87   25 

131 

83  .  78 
89   34 

109 
82.91 
86  27 

15 
84.23 
86  03 

Lowest  '  

77.23 

76.42 

79  44 

79   13 

80   72 

Number  of  samples  
Average  percent  salt.  .  .  . 
Highest  '  .... 
Lowest  '  .... 

25 
2.35 
4.46 
0.80 

50 
2.29 
4.23 
1.39 

84 
2.23 
3.82 
0.52 

65 
2.05 
3.79 
0.82 

4 
2.35 
2.97 
1.43 

Number  of  samples  
Average  casein  and  ash  . 
Highest                          ' 
Lowest       "         "      ."    .  . 

25 

0.88 
1.48 
0.61 

50 
0.96 
1.39 
0.43 

84 
0.86 
2.31 
0.23 

65 
0.88 
1.46 
0.31 

4 
0.94 
1.27 
0.73 

TABLE  4. 


No.  of 

Percent, 

No.  of 

Percent, 

samples  for 

Percent 

total 

samples  for 

Percent 

total 

each 

water 

number  of 

each                  fat 

number  of 

division 

samples 

division 

samples 

1 

6  to    7   ' 

0.23 

1 

76  to  77 

0.23 

7  to    8 

0.00 

3 

77  to  78 

0.70 

8  to    9 

0.00 

1 

78  to  79 

0.23 

i 

9  to  10 

0.23 

11 

79  to  80               2.57 

12 

10  to  11 

2.80 

15 

80  to  81              3.50 

36 

11  to  12 

8.41 

50 

81  to  82 

11.68 

116 

12  to  13 

27.10 

78 

82  to  83 

18.22 

133 

13  to  14 

31.07 

100               83  to  84            23.36 

77 

14  to  15 

17.99 

110               84  to  85             25.70 

27 

15  to  16 

6.30        i            40               85  to  86               9.34 

14 

16  to  17 

3.27 

17 

86  to  87               3.97 

8 

17  to  18 

1.86 

1 

87  to  88               0.23 

1 

18  to  19 

0.23 

1 

88  to  89               0.23 

1 

19  to  20 

0.23 

- 

1               20  to  21 

0.23 

I 

Salt  determination  was  made  of  all  the  samples  collected  the  last 
six  months.  The  average  salt  content  of  the  231  samples  was  2.2  per- 
cent, highest  4.46  and  lowest  0.52  percent.  The  average  casein  and  ash 
content  was  0.39  percent. 

ILLINOIS  FACTORY  No.  129 

Samples  were  collected  from  this  factory  six  different  times.  On 
July  24,  1907,  samples  were  taken  from  three  different  tubs,  represent- 
ing three  different  days'  make.  One  of  these  tubs  contained  14.56  per- 


1909] 


COMPOSITION  OF  MARKET  BUTTER 


451 


cent  of  water,  which  was  the  highest  of  all  samples  collected  from  this 
factory.  Another  of  these  samples  contained  only  11.90  percent  water. 
Only  one  other  sample  from  this  factory  contained  a  lower  percent  of 
water  and  it  was  collected  May  31. 

ILLINOIS  FACTORY  No.  1028 

In  all,  13  samples  were  collected  representing  six  different  months' 
make.  Highest  water  content  17.08  percent  was  found  in  a  sample 
obtained  October  16,  two  other  tubs  sampled  on  that  same  day  con- 
tained 16.43  and  15.28  percent  water  respectively.  Lowest  water  con- 
tent of  all  samples  was  12.23  percent  for  January  31,  1908.  There 
was  also  a  marked  variation  in  the  salt  content  of  the  butter  from  this 
factory.  October  16,  1907,  4.46  percent  salt  was  found  and  on  Feb- 
ruary 24,  1908,  1.63  percent.  Two  samples  representing  different  days' 
make  varied  1.85  percent  in  salt. 

ILLINOIS  FACTORY  No.  1150 

This  factory  is  represented  by  eleven  samples  for  six  different 
months.  The  water  content  in  the  butter  from  this  factory  was  very 
uniform.  Highest  was  14.42,  lowest  13.03  percent.  Average  13.82. 
The  same  degree  of  variation  would  have  been  found  had  all  the 
samples  been  collected  from  the  same  or  different  tubs  of  butter 
representing  the  same  days'  make. 

IOWA  FACTORY  No.  559 

In  all  31  samples  were  collected  representing  seven  different 
months.  The  first  sample  was  collected  March  30,  1907,  and  con- 
tained 16.61  percent  water.  Samples  collected  May  31,  contained  17.62 
percent  water,  and  August  30,  16.32  percent  water.  Samples  collected 
October  16  contained  14.56  percent  water.  December  14,  ten  samples 
were  collected  from  ten  different  tubs  representing  four  days'  make. 
Analyses  gave  the  following  results. 

TABLE  5.    ONE  WEEK'S  MAKE,  IOWA  FACTORY  No.  559 


Per 

cent 

was  made 

Water 

Fat 

Salt 

Casein 

December  5,  1907 

12.88 

84.21 

1.90 

1.01 

" 

12.45 

84.87 

1.86 

0.82 

" 

12.83 

84.39 

1.98 

0.80 

7 

14.25 

82.57 

2.11 

1.07 

" 

13.88 

84.10 

1.20 

0.82 

" 

14.52 

82.47 

2.00 

1.01 

9 

14.91 

81.61 

2.46 

1.02 

11 

15.05 

81.94 

1.94 

1.07 

" 

15.94 

81.12 

1.96 

0.98 

'  ' 

14.95 

81.95 

2.09 

1.05 

Average  

14.18 

82.92 

1.95 

0.95 

452  BULLETIN  No.  139  [October, 

The  butter  made  December  11,  contained  an  average  of  2.59 
percent  more  water  than  the  butter  made  December  5.  January 
31,  1908,  13  samples  representing  one  week's  make  were  again  obtained 
from  this  factory's  butter.  Three  of  these  samples  representing  one 
day's  make  contained  over  16  percent  water  while  the  butter  for  the 
other  three  days  with  but  one  exception  contained  less  than  16  percent 
water.  February  24,  1908,  only  four  samples  were  collected  from 
tubs  marked  2-13;  2-15;  2-17;  and  2-19,  containing  16.11 ;  15.21 ;  16.02 
and  17.05  percent  water  respectively.  It  is  evident  that  the  butter- 
maker  in  this  factory  was  intentionally  making  butter  with  high  water 
content.  After  the  first  few  samples  had  been  analyzed,  the  firm 
buying  the  butter  notified  the  creamery  company  regarding  the  condi- 
tion of  the  butter.  Only  two  other  Iowa  factories  made  butter  that 
contained  over  16  percent  water. 

MINNESOTA  BUTTER 

Samples  of  butter  were  collected  from  70  different  creameries. 
Out  of  this  number  only  two  creameries  made  butter  containing  over 
16  percent  water.  One  of  these  factories  No.  397  from  which  7  differ- 
ent samples  were  collected,  exceeded  the  16  percent  limit  in  October. 
The  other  factory  No.  586  which  was  responsible  for  the  other  sample 
above  legal  limit  contained  17.65  percent  water.  Another  sample  col- 
lected the  same  day  from  this  factory  contained  only  13.16  percent 
water.1  Apparently  these  two  lots  of  Minnesota  butter  with  high  water 
content  were  not  representative  of  the  butter  from  these  two  cream- 
eries. 

WISCONSIN  BUTTER 

Of  the  one  hundred  and  four  samples  representing  47  different 
creameries  only  three  samples  contained  over  16  percent  water.  One 
sample  was  collected  from  factory  No.  53  on  January  31,  1908.  Its 
composition  was  as  follows:  Water  20.73,  fat  76.42,  salt  1.81  percent. 
Five  samples  were  collected  from  factory  64;  two  of  these  samples 
contained  17.72  and  17.74  percent  water  respectively. 

One  hundred  and  forty  samples  of  butter  and  8  samples  of  Pro- 
cess butter  were  collected  from  four  other  commission  firms.  The 
following  table  gives  the  highest,  lowest  and  average  water,  fat,  salt, 
casein,  and  ash  content  by  states  for  each  dealer. 


1909] 


COMPOSITION  OF  MARKET  BUTTER 


453 


TABLE  6.     COMPOSITION,  HIGHEST,  LOWEST,  AND  AVERAGE 


Percent  casein 

Loca- 

No. of 

Percent  water 

Percent  fat 

Percent  salt 

and  ash 

tion 

sam- 

by 
states 

ples 

High- 
est 

Low- 
est 

Av. 

High- 
est 

Low- 
est 

Av. 

High- 

est 

Low- 
est 

Av. 

High- 
est 

Low- 
est 

Av. 

Dealer  No.  1 


Wis. 

Mich. 
Mo. 
Ind. 

111. 
Minn. 
Iowa 

Neb. 

MiscL 

23 
13 
6 
2 
7 
2 
11 
5 
5 
3 
8 
5 
1 
17 
11 

17.01 

10.80 

13.44 

85.97 

80.00 

83.29 

3.74 

1.40 

2.36 

1.47 

0.22 

0.86 

14.46 
14.77 
16.67 

11.88 
13.47 
11.64 

12.73 
14.12 
14.38 

85.23 
82.36 
85.45 

81.94 
81.06 
77.69 

83.85 
81.71 
81.67 

2.37 

1.96 

2.16 

1.15 

0.83 

0.99 

15.03 

.12.37 

13.84 

83.99 

79.14 

81.86 

4.83 

0.26 

3.50 

1.16 

0.74 

0.93 

15.18 

13.69 

13.92 

85.03 

80.35 

82.70 

3.94 

1.44 

2.56 

1.27 

0.97 

1.14 

16.22 

12.76 

14.21 

84.57 

80.99 

82.78 

2.70 
2.47 

1.36 

2.07 

1.00 
1  .  13 

0.84 

0.94 

13.58 

16.57 

82.82 

10.51 

13.87 

86.08 

78.14 

82.66 

3.55 

1.42 

2.40 

1.31 

0.80 

0.85 

Dealer  No.  2 


111. 

Iowa 

22 
4 
13 
2 

15.96 

11.17 

13.58 

85.71 

78.15 

82  .  92 

2.97 

2.17 

2.63 

1.10 

0.85 

0.96 

14.82 

11.17 

13.30 

84.47 

80.80 

82.82 

2.69 

1.95 

2.32 

1.02 

0.54 

0.78 

Dealer  No.  3 


111. 

2 

12.90 

12.50 

12.70 

84.66 

84.29 

84.47 

2.27 

1.79 

2.03 

0.94 

0.65 

0.79 

Iowa 

4 

15.55 

12.51 

13.64 

85.40 

80.87 

83.78 

2.91 

1.05 

1.83 

1.04 

0.46 

0.73 

Neb. 

2 

13.07 

12.27 

12.67 

84.75 

84.35 

84.55 

2.57 

1.41 

1.99 

0.81 

0.77 

0.79 

Minn. 

2 

12.13 

11.94 

12.03 

84.49 

84.46 

84.47 

3.04 

1.90 

2.47 

1.48 

0.53 

1.00 

Wis 

2 

16.51 

13.43 

14.97 

84.45 

81.10 

82.77 

1.88 

.  1.67 

1.77 

0.72 

0.24 

0.48 

Dealer  No.  4 


13 


18.84    11.8413.7486.3778.1082.92    3.51     1.10    2.19     1.43    0.69    1.07 


454 


BULLETIN  No.  139 


[October, 


TABLE  7.    COMPOSITION  OF  ALL  THE  SAMPLES  OF  PROCESS  BUTTER 


Percent 

Water 

Fat 

Salt 

Casein  and  ash 

April  27, 

1907 

16.48 

78.31 

May    31, 

1907 

18.40 

76.51 

.... 

June    27, 

1907 

14.68                 80.95 

July    24, 

1907 

16.31                 80.32 

Oct.     16, 

1907 

16.23 

79.07 

2.32 

1.38 

Oct.     16, 

1907 

16.14                 79.37 

3.13 

1.36 

Nov.      7, 

1907 

15.57 

79.74 

3.76 

0.83 

Dec.     14, 

1907 

16.09 

80.05 

2.77 

1.10 

The  above  Table  needs  no  explanation. 

All  of  the  samples  collected  from  Dealer  No.  2  were  obtained 
from  butter  made  in  his  own  creameries,  located  in  Illinois  and  Iowa, 
and  in  no  case  was  there  a  sample  containing  over  16  percent  water.  A 
total  of  twelve  such  samples  were  obtained  from  the  other  three  com- 
mission firms. 

There  was  apparently  no  difference  in  the  average  composition  of 
butter  made  in  different  states  and  handled  by  the  various  firms.  The 
existing  variation  is  no  greater  than  would  naturally  be  present  in  col- 
lecting a  large  number  of  samples  from  several  different  places.  Two 
samples  of  butter  taken  from  the  same  package,  will  vary  as  much  as 
one  percent  in  water  content,  so,  if  a  buttermaker  should  .select  ten 
tubs  representing  one  day's  make  for  water  determination  and  one 
sample  is  taken  from  each  tub  the  results  would  not  be  identical.!  This 
is  due  to  a  variation  in  sampling  rather  than  to  an  error  in  making  the 
moisture  test.  Every  buttermaker  should  aim  to  make  butter  safely 
within  the  legal  limit.  This  can  be  accomplished  by  handling  the  cream 
and  butter  in  such  a  manner  that  there  is  the  proper  degree  of  firmness 
and  body  in  the  finished  product. 

When  the  butter  is  in  the  granular  state  and  the  buttermilk  has 
been  drawn,  one  can  readily  tell  what  changes,  if  any,  must  be  made 
in  the  subsequent  handling  of  that  butter  to'  produce  desired  results. 
One  who  is  familiar  with  conditions  in  his  factory  where  approx- 
imately the  same  grade,  of  milk  and  cream  is  received  from  day  to 
day,  need  never  make  butter  that  is  doubtful.  Furthermore,  if  butter 
of  a  certain  composition  is  desired,  it  need  vary  from  this  content  only 
so  far  as  one  sample  from  the  same  source  varies  from  another. 

Uniformity  may  even  be  secured  for  a  definite  length  of  time  by 
following  set  rules.  For  example,  a  student  who  had  never  operated 
a  creamery  but  followed  instructions  in  operating  the  churn  in  the  Uni- 
versity creamery  for  a  period  of  two  months,  made  during  that  time 
butter  of  uniform  composition  from  day  to  day.  Another  man  in  the 
same  position,  who  was  not  particular  to  follow  a  fixed  standard,  ob- 
tained results  that  were  in  accordance  with  the  degree  of  variation  in 
the  method  of  operation.  The  field  instructor  secured  samples  of 
butter  from  various  creameries  where  the  same  method  of  making  was 


1909] 


COMPOSITION  OF  MARKET  BUTTER 


455 


practiced  with  uniform  results.  After  correcting  the  method  of  oper- 
ation the  following  results  in  water  content  were  obtained  by  a  cream- 
ery that,  previous  to.  the  visit  of  the  instructor,  had  been  making  butter 
that  would  not  pass  inspection. 


Date  butter 
was    made 
1908 

Per- 
cent 
water 

Date  butter 
was  made 

Per- 
cent 
water 

Date  butter 
was  made 

Per- 
cent 
wat'r 

Date  butter 
was  made 

Per- 
.  cent 
wat'r 

June  14,  tub  1 
June  14,  tub  2 
June  16,  tub  1 
June  16,  tub  2 

14.38 
15.47 
14.38 
14.42 

June  16,  tub  3 
June  16,  tub  4 
June  17,  tub  1 
June  17,  tub  2 

14.94 
14.30 
14.58 
14.64 

June  18,  tub  1 
June  18,  tub  2 
June  19,  tub  1 
June  19,  tub  2 

15.26 
19.58 
14.60 
14.38 

June  20,  tub  1 
June  20,  tub  2 
June  21,  tub  1 
June  21,  tub  2 

14.93 
15.32 
15.04 
15.70 

Ten  months  later  10  samples  of  butter  were  received  from  this 
same  creamery.     Composition  was  as  follows : 


Date  butter 
was  made 
1909 

Percent 

Date  butter 
was  made 

Percent 

Water 

Fat 

Salt 

Water 

Fat 

Salt 

April  17,.. 
April  19,.  . 
April  20,  .  . 
April  21,.  . 
April  22,  .  . 

14.75 
11.87 
13.12 
13.42 
13.65 

81.95 
85.74 
83.63 
82.53 
83.13 

2.40 
1.52 
2.48 
3.42 
2.46 

April  24,  1909  
April  27,  1909  
April  24,  1909  (2) 
April  28,  1909  
April  30,  1909  .  .. 

14.87 
14.34 
14.86 
14.37 
12.45 

81.73 
82.91 
81.74 
81.83 
85.25 

2.53 
2.01 
2.69 
3.06 
1.63 

On  June  18,  1908,  two  samples  were  taken,  one  containing  15.26 
percent  water  and  the  other  19.58.  Other  than  this  the  water  content 
in  the  first  lot  was  very  uniform.  The  composition  of  the  second  lot 
of  samples  was  not  as  uniform  as  would  be  expected.  On  two  suc- 
ceeding days  there  was  a  difference  of  1.43  percent  in  salt  content. 

The  following  samples  were  taken  by  Mr.  Jorgensen,  representing 
the  butter  made  on  the  regular  churning  days  in  a  southern  Illinois 
creamery : 

Percent 


Churning  number 

Water 

Fat 

Salt 

65 

15.02 

82.11 

1.78 

66 

14.93 

81.53 

2.57 

67 

14.12 

83.35 

1.38 

68 

14.08 

82.85 

2.11 

69 

14.93 

82.43 

1.82 

70 

12.95 

83.88 

2.36 

71 

14.04 

82.57 

2.38 

72 

14.46 

82.92 

1.56 

73 

14.12 

82.19 

2.54 

74 

14.41 

82.01 

2.38 

75 

15.56 

81.91 

1.43 

The  above  Table  is  a  fair  example  of  what  one  might  expect  when 
the  details  of  operation  are  under  the  control  of  the  operator. 

At  the  National  Creamery  Buttermakers'  Convention  held  in  St. 
Paul,  Minn.,  March,  1908,  502  tubs  of  butter  were  entered.  Samples 
were  obtained  for  analysis  from  60  of  these  tubs.  39  of  which  had  re- 
ceived a  score  of  93  and  better. 


456 


BULLETIN  No.  139 


[October, 


TABLE  8.     SCORE  AND  COMPOSITION  OF  CONVENTION  BUTTER 


Per 

cent 

Entry 

Score 

Water 

Fat 

Salt 

Casein  and 
ash 

376 

98 

11.28 

86.58 

1.27 

0.87 

302 

97^ 

14.50 

83.26 

1.36 

0.88 

233 

96 

11.39 

86.28 

1.16 

1.17 

344 

96 

12.20 

84.88 

1.93 

0.99 

421 

96 

13.74 

83.99 

1.22 

1.05 

327 

95 

12.34 

84.25 

2.26 

1.15 

419 

95 

13.36 

84.29 

1.45 

0.90 

397 

95 

12.77 

84.63 

1.55 

1.05 

426 

94^ 

12.09 

84.73 

2.18 

1.00 

492 

94J^ 

12.40 

85.84 

0.98 

0.78 

139 

94H 

13.35 

83.11 

2.35 

1.19 

34 

94 

11.10 

86.64 

1.44 

0.82 

51 

94 

12.26 

85.54 

1.15 

1.05 

68 

94 

12.66 

84.61 

1.72 

1.01 

126 

94 

12.11 

84.76 

2.00 

1.03 

176 

94 

12.17 

85.42 

1.43 

0.98 

223 

94 

13.47 

84.30 

1.24 

0.99 

253 

94 

12.78 

85.12 

1.18 

0.92 

393 

94 

11.09 

86.15 

1.71 

1.05 

451 

94 

9.69 

88.09 

1.43 

0.79 

491 

94 

12.36 

85.58 

0.98 

1.08 

65 

93  H 

12.94 

85.07 

1.03 

0.96 

103 

93  y2 

12.68 

83.82 

2.36 

1.14 

109 

93  Yi 

11.74 

84.79 

2.22 

1.25 

225 

93^ 

12.86 

84.83 

1.38 

0.93 

278 

93^ 

12.61 

85.05 

1.44 

0.90 

301 

93^ 

11.31 

85.53 

2.16 

1.00 

317 

93^ 

12.97 

84.68 

1.48 

0.87 

328 

93  H 

13.02 

84.20 

1.71 

1.07 

464 

93^ 

12.01 

84.83 

2.15 

0.91 

358  , 

93 

13.16 

84.41 

1.37 

1.06 

487 

93 

12.65 

85.21 

1.20 

.94 

54 

93 

13.22 

84.71 

1.21 

.86 

146 

92 

12.63 

84.74 

1.44 

1.19 

462 

91 

11.81 

85.25 

2.12 

0.82 

86 

90  yz 

13.35 

83.17 

2.22 

1.26 

452 

9oy2 

13.96 

83.01 

1.91 

1.12 

179 

90 

13.64 

82.22 

3.09 

1.05 

258 

90 

13.33 

83.69 

1.77 

1.21 

260 

90 

11.68 

85.85 

1.24 

1.23 

378 

90 

12.33 

85.19 

1.75 

0.72 

450 

90 

14.39 

81.87 

2.83 

0.91 

76 

89  H 

11.40 

86.07 

1.14 

1.39 

164 

89 

12.44 

84.85 

1.92 

0.79 

259 

89 

10.52. 

86.90 

1.86 

0.72 

279 

89 

12.87 

85.05 

0.95 

1.13 

406 

89 

12.43 

86.03 

0.84 

0.70 

437 

89 

12.97 

84.26 

1.86 

0.91 

322 

89 

12.03 

81.94 

4.90 

1.13 

475 

89 

12.16 

83.33 

3.39 

1.12 

479 

89 

12.64 

85.91 

0.89 

0.56 

116 

88}/6 

12.30 

85.57 

1.11 

1.02 

43 

88 

11.96 

85.19 

2.05 

0.80 

119 

88 

13.62 

84.06 

0.96 

1.36 

205 

88 

14.33 

81.44 

3.05 

1.18 

1909] 


COMPOSITION  OF  MARKET  BUTTER 
TABLE  8 — Continued 


457 


Pei 

cent 

Entry 

Score 

Water 

Fat 

Salt 

Casein  and 
ash 

214 
355 
178 
251 
306 

88 
88 
87 
87 
87 

14.10 
11.60 
12.85 
13.39 
11.88 

83.12 
84.60 
82.67 
83.30 
85.91 

1.79 
2.78 
3.02 
2.44 
1.33 

0.99 
1.02 
1.46 
0.87 
0.88 

Average.  .  .  . 

12.54 

84.37 

1.77 

1.02 

Highest  .... 

14.50 

88.09 

4.90 

Lowest  .  . 

9.69 

81.44 

0.84 

Only  85/3  percent  of  the  tubs  analyzed  contained  less  than  83  per- 
cent of  fat. 

TABLE  9.    COMPARISONS  OF  SCORE  AND  COMPOSITION 


No.  of  tubs 

Percent 

in  each 

Score 

average 

Water 

Fat. 

Salt 

Casein 

96,  97^ 

5 

and     98 

12.62 

85.  Qp 

1.39 

0.99 

3 

95 

12.82 

84.39 

1.75 

1.04 

13 

94,  94:^ 

12.12 

85.37 

1.52 

0.99 

12 

93,  93^ 

12.58 

84.77 

1.65 

1.00 

1 

92 

12.63 

84.74 

1.44 

1.19 

1 

91 

11.81 

85.25 

2.12 

0.82 

7 

90,  90^ 

13.24 

84.00 

2.11 

0.65 

9 

89^,89 

12.16 

84.92 

1.97 

0.95 

6 

88,88^ 

12.98 

84.00 

1.96 

1.06 

3 

87 

12.71 

83.96 

2.26 

1.07 

It  is  of  interest  to  note  that  the  buttermakers  who  made  the  sixty 
tubs  of  butter  from  which  samples  were  obtained,  varied  the  method 
of  making  as  follows. 

The  temperature  at  which  the  cream  was  ripened,  48  to  75  degrees 
F.  Length  of  time  the  cream  was  held  after  it  was  received  before  it 
was  churned,  2  to  24  hours.  Number  of  hours  the  .cream  was  held  at 
churning  temperature,  one-half  to  16  hours.  Churning  temperature 
47  to  62°  F.  Temperature  of  wash  water,  52  to  70°  F. 

The  tub  of  butter  which  contained  4.9  percent  of  salt  was  cut  two 
points  in  score  on  this  account.  The  only  other  tub  in  this  lot,  cut  for 
the  same  reason,  contained  3.39  percent  of  salt. 


sSFfRiiii 


